Pot Roast Tri Tip


  • 2 lb
    sirloin tri-tip
  • salt and pepper to taste
  • 2 Tbsp
  • 1 md
    onion, peeled and quartered
  • 1
    carrot, chopped
  • 2 Tbsp
  • 1 c
    red wine
  • 3 c
    chicken broth
  • 1 tsp

How To Make

  • 1
    Pat the meat dry, sprinkle with salt and pepper.
  • 2
    Heat the oil in a large flame-proof casserole, add the meat and brown on both sides over high heat.
  • 3
    Remove the meat from the pot, reduce heat to medium and add onions, carrots and celery and cook, stirring, for five minutes.
  • 4
    Stir in the flour, then add the wine and broth.
  • 5
    Replace the meat in the casserole, add the thyme, cover and cook over low heat until meat is tender, about one hour.
  • 6
    When the meat is tender, remove it from the pot and strain the sauce.
  • 7
    Discard vegetables and slice the meat and arrange on a platter.
  • 8
    Serve the sauce separately.

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